Baked Delights from Park Slope to Bensonhurst

D’Vine Taste, a top-shelf pantry for Park Slopers, is becoming one of their favorite bakers, too. Alongside its cheese, olives, cured meats, splendid preserved lemons, and other provisions, it now sells terrific croissants and baguettes baked in-house, says Peter Cherches. Besides what it makes itself, D’vine carries selections from top bakeries like Ostrovitsky and the Bagel Hole.

Some of Brooklyn’s best baked stuff comes from the ovens of Italian Bensonhurst. Coluccio, a destination for cooks in the neighborhood and beyond, sells great big focacce with cherry tomatoes and herbs, and smaller ones with tomato, jen kalb notes. Sal & Jerry, Lioni, Royal Crown, and Napoli Bakery (farther afield in Williamsburg) have similar breads. They freeze and reheat beautifully, jen adds. With some fresh mozzarella, basil, and olive oil, they’re “a great taste of Italy that you could bring home from Brooklyn.”